Creole Artichoke Olive Cole Slaw

Found this in the newspaper, haven't tried it yet but it looks good.

• Ready In: 1 hr 10 mins
• Yields: 8 cups

Ingredients

• 3  tablespoons olive oil
• 2  tablespoons red wine vinegar
• 2  tablespoons creole mustard or 2  tablespoons spicy brown mustard
• 1  tablespoon  minced shallots or 1  tablespoon green onion
• 1  teaspoon granulated sugar
• 1⁄8-1⁄4 cayenne pepper, to taste
• 1 (16 ounce) package  shredded  coleslaw mix or 8  cups  shredded cabbage
• 1 (14 ounce) jar  quartered artichoke hearts or 1 (14 ounce) jar artichoke hearts
• 1 (7 ounce) jar  manzanilla  pimento stuffed olives, drained and halved

Directions

1. Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
2. Add cabbage, artichoke hearts and olives, mix well.
3. Cover and chill at least 1 hour or up to 24 hours before serving.